Ingredients

• 250 g paneer, cubed
• 2 tbsp oil or butter
• Salt to taste

• 1 onion, thickly sliced
• 1 capsicum, thickly sliced
• ½ cup green capsicum or mixed bell peppers
• 2 tomatoes, finely chopped

• 1 tsp ginger-garlic paste
• 1 tsp red chilli powder
• ½ tsp turmeric powder
• 1 tsp coriander powder
• 1 tsp garam masala
• 1 tbsp tomato ketchup
• 1 tsp vinegar or lemon juice
• 2 tbsp chopped coriander leaves

Instructions

1. Prepare Paneer: Lightly sauté paneer cubes in a pan until golden. Remove and keep aside.
2. Heat Oil: In the same pan, heat oil or butter on medium flame.
3. Sauté Aromatics: Add ginger-garlic paste and sauté until aromatic.
4. Cook Onions: Add sliced onions and sauté until slightly soft but still crunchy.
5. Add Vegetables: Add capsicum and bell peppers. Stir-fry on high heat.
6. Add Tomatoes & Spices: Add chopped tomatoes, turmeric, chilli powder, coriander powder, and salt. Cook until tomatoes soften.
7. Combine Paneer: Add sautéed paneer, ketchup, vinegar, and garam masala. Toss well.
8. Serve: Garnish with coriander leaves and serve hot.

Why You’ll Love This Recipe

• Quick and easy restaurant-style dish
• Loaded with colourful vegetables
• Semi-dry and flavourful
• Perfect for roti or rice
• Great vegetarian main course

Common Mistakes

• Overcooking vegetables
• Adding too much sauce
• Using frozen paneer without soaking
• Cooking on low flame

Variations

Paneer Chilli Jalfrezi: Add green chillies and soy sauce.
No Onion: Skip onion for a lighter version.
Vegan: Replace paneer with tofu.

Personal Note

Paneer jalfrezi is one of those dishes I make when I want something quick yet special. The vibrant colours and fresh flavours always make it look festive. It pairs beautifully with butter naan or simple jeera rice.